Thursday, October 29, 2009

Semolina Pudding (Siro or Sooji Halwa)

In a previous posting I mentioned semolina pudding (also called siro or sooji halwa) which is a common treat in South Asia. This pudding can be served for breakfast, as an appetizer (sometimes with papadums), or as a dessert. I recently made this in celebration of Divali.

Directions1. In a deep pot, bring milk, sugar and color to a boil over medium heat.2. At the same time in another pot over medium heat, sauté semolina in butter until light golden brown. This will take about 10 to 15 minutes.3. Remove semolina from the heat. Wearing oven mitts, carefully add boiling water (the semolina will bubble and splatter). Stir well.

5. Add evaporated milk and continue to stir well until mixture is the consistency of pre-baked cornbread batter.6. Garnish with nuts. You can also garnish with shredded coconut, white poppy seeds and/or raisins.7. This dish can be frozen for up to two months. To defrost, place in fridge overnight. Reheat over low heat by adding several tablespoons of water and stirring well. Alternately, add water and reheat in the microwave.

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Welcome to TREAT A WEEK, which features original recipes from around the world. Although I have a soft spot for dessert and brunch, my recipes cover all meals. I try to bring a cultural and historical perspective to food, and love to feature recipes specific to less known holidays. I hope you will enjoy reading this blog. Please feel free to comment - including questions and constructive criticism.
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